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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products

Sukrita Punyauppa-Path1, Pongpat Kiatprasert1, Jutaporn Sawaengkaew2

  • 1Department of Mathematics and Science, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan Surin Campus, Surin 32000, Thailand.

AIMS Microbiology
|January 25, 2023
PubMed

Keywords:
ascomycetous yeastsphylogenyribosomal DNAyeast probiotics

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